Put all the ingredients EXCEPT the chips into your mixing bowl and mix well!!!

Make sure you and your helper have washed your hands!!!

MIX IT VERY WELL

Remember you should have drained the Rotel and chicken...if you forgot try to drain out some of the liquid now and you will have to use more chips in the next step.

I used these chips (found at Costco) because I like the ranch flavor!!!

Get about 2 huge handfuls and crunch the chips over your mixing bowl.

If your mixture is runny you might need more.

Should look like this...don't crunch too much you need big pieces to soak up most of the liquid while it's baking...

Stir it again... ok I know this pic is from the earlier mixing BUT it is so cute i could not leave it out!

OH and make sure your helper has plenty of bottles on hand...being a helper is HARD work!!!

look at that concentration

Make sure everything is mixed well!!! and put aside

open one can of croissants and lay them out on your baking stone like this

i try to find the straight edge and make sure they all face the same way

now open the other can and lay them out the same way except you are laying them in the spaces between your previously laid dough look at pic carefully

once you have them laid out start smooshing the middle part so that they stick and blend together

this is what it looks like after smooshing...like a big sun

get a giant spoonful of the mixture in your hand and smash it...to form a cylinder shape see pic

lay it on the ring where you smooshed it together....keep doing this until you have made a ring of mixture see pic

you will use the WHOLE mixture don't be shy the mixture ring is actually pretty high...

after I make a ring I take the extra left over mixture and fill in where there are gaps or it is uneven...USE IT ALL!!!

once you have used ALL of your mixture...start folding over your triangles... i take the top layer first... pull it up and over and smoosh it into the inner middle part trying to make it stick to the inner middle part of the dough ring

keep doing this...when you finish with the top layer go to the bottom layer and when you are done it should look like the above pic...be sure to smoosh the middle part in so it won't break apart when it bakes... now it is time to stick it in the oven....

I double the cooking time on the croissant can and I look at the dough too....if the dough is not browned I leave it in 5 more minutes... the very top of the roll should be crispy/crunchy brown... the hardest part to get baked is the inside middle part...when you cut it and you see it might still be doughy put it back in the oven for some more baking

we cut it with a very large pizza slicer and usually have a nice salad with it...